Corn chowder

Ingredients:

Chowder

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 2 cups roasted corn kernels (2 large ears)
• 2 medium Yukon Gold potatoes, cut into 2cm cubes.
• 6 fresh sage leaves, chopped
• A generous pinch of chilli flakes, plus extra for serving
• 0.5 tsp sea salt + extra for serving
• 3 cups homemade corn broth

Homemade Corn Broth

• 5 cooked ears of corn
• 1 teaspoon coarse salt
• 10 whole black or white peppercorns
• 2 crushed garlic cloves
• 1 dried bay leaf
• 1 medium onion, peeled and halved

Preparation:

1. Heat the olive oil in a 4-quart saucepan until shimmering. Add the onion and sauté until lightly golden, 1-2 minutes. Add the corn, potatoes, sage, and chili flakes; sauté for 1 minute. Season with salt.
2. Add the broth and bring to a boil. Reduce heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
3. Carefully pour half the soup into a blender and blend until smooth. Remember, the soup will be hot, so be careful. Return the pureed soup to the pot with the remaining soup. Taste and add salt if necessary.
4. Ladle the chowder into bowls, sprinkle with chili flakes and serve hot.
   
   
   When blending hot liquid, let it cool for 5 minutes first, then pour it into the blender, filling it only halfway. Leave the lid slightly ajar, draping a kitchen towel over it to prevent splashes. Blend until smooth.

5. Homemade Corn Broth

   
   Yield: 6 tbsp.
   
   Using a sharp knife, cut the kernels from the cobs; set the kernels aside for another use.
   
   Advice:
   To cut the kernels from the corn, break the cobs in half. This will make it easier to hold them upright.
   
   Using a spoon or the dull side of a knife, scrape the cobs over a deep saucepan to release the "milk" along with any remaining corn pieces. Add 8 cups of water to the pan along with the salt, peppercorns, garlic, bay leaf, and onion. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 20 minutes. Let cool slightly.
6. Strain the broth through a fine-mesh sieve lined with cheesecloth. The broth is now ready to use as a base for soups, stews, and sauces. If making ahead, pour it into glass jars and let cool completely. Seal tightly and store in the refrigerator for up to 1 week or in the freezer for up to 2 months.
7. Sage:
   For an elegant, effortless presentation, garnish each serving of chowder with crispy sage leaves. Heat 2-3 tablespoons of grapeseed oil in an 8-inch nonstick skillet. Add the sage leaves a few at a time. They will crisp up within a few seconds. Using a fork, transfer them to a paper towel-lined plate and let the excess oil drain for 1 minute. Immediately sprinkle the crispy leaves over the soup.